Bake bottom crust of the pie for 10 minutes. Do not fully cook. Take out of the oven. Turn oven up to 450 F.

Put half of the blueberries (2¼ cups) on semi-baked crust.

In a sauce pan combine the flour, butter, lemon juice, sugar, cinnamon, and the rest of the blueberries.

Cook over medium heat until the blueberries pop open. Add the vanilla and almond extract.

2)

4 ½ cups fresh blueberries, divided

3)

1 tbsp flour

4)

1 tbsp butter

5)

1 tbsp
lemon juice

6)

½ cup sugar

7)

½ tsp cinnamon

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8)

½ tsp vanilla

9)

½ tsp almond extract

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Pour on top of the blueberries in the pie. For the lattice top crust, cut strips of dough about ¾" wide and weave
together over the top of the pie. Crimp the edges of the pie. Put back in the oven for 11-13 minutes or until golden brown.